Description

A charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert.

Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!

“I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama

About the Author

BRIAN NOYES is the founder of Red Truck Bakery in Marshall, Virginia. He is the former art director of several national magazines including Smithsonian, Preservation, and House & Garden.

“I like pie. That’s not a state secret . . . I can confirm that the Red Truck Bakery makes some darn good pie.” —President Barack Obama

"No doubt, the book will become a bestseller in Beltway and beyond. Part of the secret to its success lies in the story that opens the book, which has got to be on the short list for best all-time ledes: 'John Wayne made me a tuna sandwich.'" —The Daily Beast

"Noyes’s enthusiasm for baking is infectious, and this volume will prove to be one bakers turn to time and again." -Publishers Weekly

“What comes out of Red Truck Bakery… is nostalgic and forward-thinking at the same time, food that engages as well as comforts, that makes old grooves feel new.” —Garden & Gun

“Bring some of that small town, main street bakery goodness to your kitchen with the Red Truck Bakery's inspiring collection of recipes.” —Country Living

“I have known few people with greater passion for what they do than Brian Noyes. It shows in EVERY crumb of everything he cooks and in every word in this magnificent and stunningly beautiful book.”—John Currence, chef and author of Big Bad Breakfast

“The creation of a dream, the accidental serendipity, the making of a family at the Red Truck Bakery, the hard work and the eventual realization of this community bedrock is literally baked into every page." —Andrew Zimmern

“Brian Noyes is a master of subtle subversion who slips paw paws in chess pie, crumbles pretzels in pie crust, and bakes an almond cake that conjures up those delicious Chinese takeout cookies with the almond divots. His Red Truck Bakery Cookbook redefines American baking in the most inclusive and progressive ways.” —John T Edge, Director, Southern Foodways Alliance

"Pldse xcuse mu stcky fngers... but I can't stop eating Red Truck's glorious granola long enough to write! This great little cookbook is a treasure. It holds a story of passion and persistence. It is a song of love to a region and its people. And it's chock full of recipes to make you and those you love dance around the kitchen in anticipation." —Ronni Lundy, author of Victuals“Whatever Brian Noyes bakes tastes so familiar and yet so surprising that I can never decide whether to tell all my friends, or hoard every bite for myself. Now, I have another option: I can learn his tips and tricks and turn out my own crave-worthy treats. Skillet cornbread with pimento cheese frosting, here I come!”—Joe Yonan, Food Editor at The Washington Post

“If the Michelin Guide rated bakeries the way it rates restaurants, Red Truck would be at the top: ‘Exceptional, worth a special journey.’” —Marian Burros, food columnist at The New York Times

"There are baking books for sightseers, who drool at the pictures and shelve the book with art. There are baking books for bakers—with recipes that sound so delicious you can nearly smell them on the page. Red Truck Bakery Cookbook is clearly both.” —Phyllis Richman, former dining critic at The Washington Post

"Leave it to a baker who has past experience as both writer, editor, and designer to fashion a cookbook that roars on 8 cylinders!" —Matt and Ted Lee, authors of The Lee Bros. Charleston Kitchen

"This beautiful cookbook celebrates what makes Red Truck Bakery a treasure for the community; it is a must-stop-by for travelers passing through. The next time you’ve got the chance, take some time to experience this place for yourself. You won’t be sorry. And if you can’t make it, this book is the next best thing." —Mary Chapin Carpenter, singer and songwriter

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